Indigenous Microbial Community of Barley Greatly Influences Grain Germination and Malt Quality

The present study was carried out to investigate the impacts of bacterial and fungal communities on grain germination and on the malting properties of good-quality two-row barley. In order to suppress the growth of bacterial and/or fungal communities, various antibiotics were added to the first stee...

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Veröffentlicht in:	Journal of the Institute of Brewing 2007, Vol.113 (1), p.9-20
Hauptverfasser:	Laitila, A, Kotaviita, E, Peltola, P, Home, S, Wilhelmson, A
Format:	Artikel
Sprache:	eng
Schlagworte:	antibiotics Bacteria barley Beers Biological and medical sciences Cereal and baking product industries DNA fingerprinting Fermented food industries food contamination Food industries food processing food quality Fundamental and applied biological sciences. Psychology fungi malt quality malting molecular sequence data pathogen identification PCR-DGGE polymerase chain reaction seed germination strain differences
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